Cornmeal-Pecan Waffles Recipe
From Dorothy McNett's Recipe Book.
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See Also: Breakfast and Brunch
From Dorothy McNett's recipes at www.dorothymcnett.com
1 cup all-purpose unbleached flour
3/4 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
3 large eggs, lightly beaten
1 1/2 cups buttermilk
1/2 cup olive oil
1 teaspoon vanilla extract
1 cup chopped pecans, toasted
Mix first 5 ingredients into a large bowl with a whisk.
Combine eggs and next 3 ingredients, stirring well. Add to flour mixture, stirring just until blended. Stir in pecans.
Coat a waffle iron with oil; allow iron to preheat. Pour 1 cup batter onto hot waffle iron, quickly spreading batter to edges. Bake until steaming stops and waffles are crisp. Sift powdered sugar over waffles; if desired, serve with Ham and Sage Butter
Recipe created 2000-02-21.
© 1996-2013 Dorothy McNett. All Rights Reserved.